September 24, 2009

Favorite Fall Food: Pumpkin Spice Cake

If your hometown is experiencing weather like mine, then you're probably ready to break out your oven mitts and get to bakin'. That's why I'm posting my Pumpkin Spice Cake recipe. I posted it last year, but in honor of a Fall Recipe Swap, I decided to post it again to remind everyone how much we enjoy this recipe. I hope you will, too.

Moist. Irresistible. Sweet.

Three words that best describe this gluten-free, dairy-free and egg-free treat. Who'd have guessed there are so many missing ingredients? I'm not sure even the most hardcore "foodie" would know. It would be hard to detect what it doesn't have in it.

I am thrilled to present this recipe to you because if you are like me, and not only have to be gluten-free but also have to be egg-free, then you must try this seasonal dessert. It even makes a great breakfast with a nice cup of Roobios tea or Coffee for your lovers of java.

Ingredients:

1 cup sorghum flour

1/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xantham gum

1/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon ground allspice

1/2 cup raisins

Wet Ingredients:

1/2 cup canned pumpkin (or fresh!)

1/2 cup of raw honey

1/2 cup organic cane sugar (although not wet, you will combine it with these)

2 tablespoons organic molasses

1/3 cup of grapeseed oil / coconut oil (I did half grapeseed and half coconut oil, for a total of 1/3 cup)

Egg replacing ingredients:

6 tablespoons apple sauce

1 tsp baking powder

1 tsp egg replacer

(or use 2 eggs)

Preparation:

Preheat over to 350 degrees. Rub a 8 by 8 glass baking pan with coconut oil.

Add remaining ingredients (except for the raisins) to the wet mixture. Mix with a hand mixer. Stir in raisins.

Transfer batter to the greased baking pan and bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool before slicing.

Try this bread, even if you normally bake with gluten and eggs! It's less likely to cause your waist line to expand.

And to broaden your horizons even further, I have a fun fact. Did you know that Pumpkin is high in Vitamin A and C? So strengthen your eyes and boost your immune system with a slice of Pumpkin Spice Cake! How's that for inspiration. :)

Comments

Favorite Fall Food: Pumpkin Spice Cake

If your hometown is experiencing weather like mine, then you're probably ready to break out your oven mitts and get to bakin'. That's why I'm posting my Pumpkin Spice Cake recipe. I posted it last year, but in honor of a Fall Recipe Swap, I decided to post it again to remind everyone how much we enjoy this recipe. I hope you will, too.

Moist. Irresistible. Sweet.

Three words that best describe this gluten-free, dairy-free and egg-free treat. Who'd have guessed there are so many missing ingredients? I'm not sure even the most hardcore "foodie" would know. It would be hard to detect what it doesn't have in it.

I am thrilled to present this recipe to you because if you are like me, and not only have to be gluten-free but also have to be egg-free, then you must try this seasonal dessert. It even makes a great breakfast with a nice cup of Roobios tea or Coffee for your lovers of java.

Ingredients:

1 cup sorghum flour

1/3 cup potato starch

1/3 cup tapioca flour

1 teaspoon xantham gum

1/4 teaspoon sea salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon ground allspice

1/2 cup raisins

Wet Ingredients:

1/2 cup canned pumpkin (or fresh!)

1/2 cup of raw honey

1/2 cup organic cane sugar (although not wet, you will combine it with these)

2 tablespoons organic molasses

1/3 cup of grapeseed oil / coconut oil (I did half grapeseed and half coconut oil, for a total of 1/3 cup)

Egg replacing ingredients:

6 tablespoons apple sauce

1 tsp baking powder

1 tsp egg replacer

(or use 2 eggs)

Preparation:

Preheat over to 350 degrees. Rub a 8 by 8 glass baking pan with coconut oil.

Add remaining ingredients (except for the raisins) to the wet mixture. Mix with a hand mixer. Stir in raisins.

Transfer batter to the greased baking pan and bake approximately 40 minutes or until a tooth pick is inserted and comes out clean. Cool before slicing.

Try this bread, even if you normally bake with gluten and eggs! It's less likely to cause your waist line to expand.

And to broaden your horizons even further, I have a fun fact. Did you know that Pumpkin is high in Vitamin A and C? So strengthen your eyes and boost your immune system with a slice of Pumpkin Spice Cake! How's that for inspiration. :)